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Smoked Broccoli Cheddar Soup
...in your mind.
Smoked Broccoli Cheddar Soup

Smoked Broccoli Cheddar Soup

This has got be on everyone's top 10 favorite soup list - and smoking the broccoli only makes it better. Oh, and make the bread too!

Serves 6

Ingredients

  • 1 large bunch broccoli, cut into florets
  • Olive oil
  • Kosher salt and coarse ground black pepper
  • 1 yellow onion, diced
  • 1 large carrot, shredded
  • 2 tablespoons garlic paste, or 4 cloves minced
  • 3 tablespoons vermouth
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon curry powder
  • 3 cups chicken or veggie broth
  • 8 ounces sharp cheddar, shredded
  • 1 cup heavy cream
  • 1 tablespoon grainy mustard
  • Beer Cheese Bread for serving, recipe is here

Directions

  1. Preheat smoker to 325
  2. Put broccoli florets in a bowl, drizzle with a couple tablespoons of oil, season with salt and pepper. Toss to mix and then put on a wire rack in a single layer and into the smoker or a 325 oven.  Cook until beginning to soften, about 30 minutes then remove
  3. Heat a tablespoon of oil in large pot over medium heat, add the onion and cook until just becoming translucent (4-5 minutes ). Next add the garlic & carrot and cook until fragrant, another minute
  4. Stir in the vermouth and when mostly evaporated add the broth and broccoli (reserving a few pieces to garnish), bring to a boil, turn down and simmer 10 minutes
  5. Using a blender, whiz the soup to your desired thickness
  6. Turn down to low and add the cheese, a small handful at a time, stirring well until blended before adding more
  7. When all the cheese is in, put in the cream, paprika, curry powder and mustard, season with salt and pepper mix well to combine - let simmer a few more minutes
  8. Chop up some of the reserved broccoli to garnish the top before serving
Smoked Broccoli Cheddar Soup

Smoked Broccoli Cheddar Soup

This has got be on everyone's top 10 favorite soup list - and smoking the broccoli only makes it better. Oh, and make the bread too!

Serves 6

Ingredients

  • 1 large bunch broccoli, cut into florets
  • Olive oil
  • Kosher salt and coarse ground black pepper
  • 1 yellow onion, diced
  • 1 large carrot, shredded
  • 2 tablespoons garlic paste, or 4 cloves minced
  • 3 tablespoons vermouth
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon curry powder
  • 3 cups chicken or veggie broth
  • 8 ounces sharp cheddar, shredded
  • 1 cup heavy cream
  • 1 tablespoon grainy mustard
  • Beer Cheese Bread for serving, recipe is here

Directions

  1. Preheat smoker to 325
  2. Put broccoli florets in a bowl, drizzle with a couple tablespoons of oil, season with salt and pepper. Toss to mix and then put on a wire rack in a single layer and into the smoker or a 325 oven.  Cook until beginning to soften, about 30 minutes then remove
  3. Heat a tablespoon of oil in large pot over medium heat, add the onion and cook until just becoming translucent (4-5 minutes ). Next add the garlic & carrot and cook until fragrant, another minute
  4. Stir in the vermouth and when mostly evaporated add the broth and broccoli (reserving a few pieces to garnish), bring to a boil, turn down and simmer 10 minutes
  5. Using a blender, whiz the soup to your desired thickness
  6. Turn down to low and add the cheese, a small handful at a time, stirring well until blended before adding more
  7. When all the cheese is in, put in the cream, paprika, curry powder and mustard, season with salt and pepper mix well to combine - let simmer a few more minutes
  8. Chop up some of the reserved broccoli to garnish the top before serving